Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality
Author:
Affiliation:
1. Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
2. NEWTRA FOOD s.r.l. Company, Via degli Artigiani 67, 76121 Barletta, Italy
Abstract
Publisher
MDPI AG
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Link
https://www.mdpi.com/2304-8158/12/14/2699/pdf
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4. Antonic, B., Janˇcíková, S., Dani Dordevic, D., and Tremlová, B. (2020). Grape pomace valorization: A systemic review and meta-analysis. Foods, 9.
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